SOUR CREAM POUND CAKE RECIPE
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Sour Cream Pound Cake Recipe is a simple classic and always a crowd-pleaser! It’s creamy and smooth on the inside with a crispy crust on the outside and top. I love that!
This cake takes 90 minutes to bake since it’s so dense but well worth the time. It is flavored with vanilla extract and has a vanilla/buttery combo flavor.
Another ready favorite that you have to try is this Praline Croissant Bread Pudding.
Pans and such
I bake my pound cakes on a cookie sheet to bake. Setting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.
Your
I’m not a fan of non-stick spray for pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to use solid vegetable shortening and follow that with a dusting of granulated sugar. (Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like the Wilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)
Equipment
Shop baking equipment needed at Walmart below. Click on the item to open the product.
Shop equipment at Target below, click on item to open product
This buttery cake is great with fresh fruit, fruit sauce, cool whip, caramel, chocolate or plain. It’s very versatile; this is one reason I like it for potlucks and parties. You can serve a Pound Cake Bar with various toppings and everyone will be happy!
This Sour Cream Pound Cake Recipe is another classic Pound Cake recipe I’ve made for my Pound Cake series. You can get all the recipes here.
Sour Cream Pound Cake Recipe Tips
- Always use real
butter in pound cake recipes unless the recipe gives explicitly you a substitution - Use good quality ingredients. Premium flour,
butter , and vanilla especially. It really does make a difference in taste - The standard in any recipe is to use Grade A Large eggs. If you use a smaller egg use this guide for substitutions
HOW DO YOU STORE LEFTOVER POUND CAKE
I recommend storing leftover pound cake on the counter at room temperature in an airtight container. I usually wrap it in plastic wrap or cut it in slices and keep it on a covered cake plate. It will last anywhere from 3 to 4 days at room temperature.
CAN I FREEZE POUND CAKE?
Pound cake freezes nicely. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.
You may enjoy these pound cakes
and these recipes too
- Butter Beer Pound Cake
- Coffee Cake Pound Cake
- Orange Creamsicle Pound Cake
- Sheet Pan Pound Cake
- Can I Bake a Pound Cake in a 9×13-inch Pan?
- You can also find great recipes at Recipe Index
Sour Cream Pound Cake Recipe
Equipment
Ingredients
- 1 cup butter no substitutions
- 3 cups granulated sugar
- 6 large eggs room temperature
- 8 ounces sour cream room temperature
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour I use this.
- 1 tablespoon pure vanilla extract I use this.
Instructions
- Preheat oven to 325 degrees F.
- Coat a 10-inch tube pan or bundt pan (12 cup) with solid vegetable shortening and granulated sugar or cake release spray.
- In the bowl of an electric stand mixer, cream butter and sugar until fluffy. Stop the mixer and scrape the sides. Mix to combine.
- Add eggs one at a time beating each one in before adding the next. Stop the mixer and scrape the sides. Mix to combine.
- Stir in sour cream.
- Combine flour, salt, and baking powder in a small bowl then add to batter 1/2 cup at a time until combined.
- Stir in vanilla. Stop the mixer and scrape the sides. Combine again.
- Spoon batter into prepared pan.
- Bake 325°f for 80 to 85 minutes. I always like to start testing at 75 minutes. Carefully insert a long wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. (I recommend you Calibrate your Oven once a year so that the time showing is the actual temperature inside. The cooking time stated is for my oven and my pan both affect cooking time. Therefore, I recommend you watch your cake closely the first time you bake this recipe. Make notes for when you make it again. As well as using the toothpick test to determine when a cake is done, you may want to get this cake thermometer. It is done when the cake reads 210°F
- When you remove the cake from the oven, run a thin knife around the edge. Then place the cake (in the pan) on a wire rack.
- Allow the cake to cool in the pan on a wire rack for 20 to 25 minutes before inverting on a tray to cool completely.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Great recipe. Made it on Christmas Day and I did not have a cup of sour cream so I put in half a cup and 🤞🏽 . It was wonderful. The nutrition information is great but what is the serving size?
Thank you!
Can I use swans cake flour instead
Sure, but a good quality all-purpose is just as good
I’m so glad I tried the recipe. It was easy and the results are wonderful. The interior is moist and soft & the crust on the outside is the definite crowd pleaser.
I sifted my flour, which makes the cake smooth and light.
This is now my go to pound cake recipe. You won’t go wrong with this one.
I’m so glad I tried the recipe. It was easy and the results are wonderful. The interior is moist and soft & the crust on the outside is the definite crowd pleaser.
I sifted my flour, which makes the cake smooth and light.
This is now my go to pound cake recipe. You won’t go wrong with this one.
I tried this pound cake recipe …failure …are you sure 3 cups of sugar?
I’m sure.
GM what kind of butter to use. Do I need to use salted or unsalted butter or imperial 4 stick also do I need to sift or whisk the flour
You can use salted or unsalted butter – it’s your personal preference. I like and use salted butter. Sift or whisk (I whisk intead of sift because it’s faster. Both do the same thing.) then measure your flour.
Because for my pound cake I usually used imperial 4 stick butter & also sift my flour. But I hardly ever make a sour cream pound cake
I got ya. I started whisking instead of sifting a while back. It’s faster and I’m not patient. 😉
I do use and recommend real butter, but a lot of readers do use margarine and like it. I’m glad you commented
I was thinking just the other day it’s time to make another pound cake and now I really want to. 🥰
Do not bake 75 minutes, start at 60. I did according to recipe starting to test at 75 minutes way over baked! Kind l of ruined the cake. Might have been better at 60 minutes.
Time depends on a lot of variables including what color pan you use and I highly recommend everyone calibrate their ovens at least once a year. This is the main reason baking times are so different. Your oven sounds like it’s hotter than it’s reading.
Just made this cake. Smells wonderful. I know it will taste fantastic. Ty for receipe
Absolutely! Hope you enjoy!
Great recipe. Best pound cake I’ve ever made.
Wow! Excellent pound cake so delicious thank you